https://www.bbcgoodfood.com/recipes/260 ... mary-jelly
However, having read the comments, and bearing in mind that I have loads more grapes than the recipe amount, I'm thinking about
omitting the red wine and adding a good slosh of balsamic to give that bit of zing .... we usually use the jelly as a savoury with cheese or as an addition to gravies and sauces.
What do you think?
If you think it's a good idea ... at what stage of the recipe would you add the balsamic?
Would you still add the lemon juice and zest?
Thanks
